Tag Archives: Chocolate mousse

Milk chocolate parfait in a dark chocolate mirror glaze

I know what you’re thinking: yes it is yet again another very decadent dessert and no I am not trying to tease you out of healthy eating and diet! I happen to have a sweet tooth and I do indulge in very rich desserts once in a while but it is not the everyday fare and I believe that once you have a balanced diet, a little extravaganza here and there can’t do you any harm!

Now, here is a little bit of background about this dessert: I came across a great blog called “Passion Patisserie“. The author, Julie, only discovered her passion for patisserie 2 years ago and her creations are truly marvelous! She has a treasure trove of videos that explain some of the techniques she uses to produce magnificent desserts that wouldn’t look out of place in a Michelin star restaurant. This one uses a couple of great tips: the use of semi-sphere silicone moulds and a gorgeous glossy chocolate glaze. The result looks stunning and I will surely do this again the next time I have guests coming for dinner.


Source: Passion Patisserie

Serves 4

Milk Chocolate Parfait
100g milk chocolate
200g cream
2 egg yolks
10g sugar
1.5 tbsp water
1 gelatine leaf (2g)

Mirror chocolate glaze
87g water
112g sugar
75g cream
15g unsweetened cocoa powder
2 gelatine leaves (2g each)



  1.  Make the parfait the day before: set aside 50g cream and whip the other 150g in the Thermomix with the butterfly whisk 40 sec/speed 3 measuring cup OFF or until soft peaks (watch it as cream can go overwhipped very quickly!). Set aside in a cold place or the fridge.MirrorGlazeSteps_001
  2. Place the gelatine leaf in a bowl of cold water to soak.
  3. Boil the sugar and water in a saucepan until the sugar is dissolved.
  4. Using a hand whisk, whisk in the boiled water syrup onto the egg yolks, little by little until all the syrup is whisked in and the egg yolks are pale and fluffy.
  5. Melt the milk chocolate and cream in the TM bowl 3 min/50C/speed 1 or until melted.
  6. Add the drained gelatine to the chocolate and mix 20 sec/speed 3.
  7. Pour the chocolate over the egg yolks and mix well with a spatula.
  8. Wait until the mix is at room temperature before folding in the whipped cream.
  9. Pour into the semi-spheres and make sure you scrape the excess with a spatula to level (I didn’t need to do it as my mix was quite liquid but it did set OK in the end).
  10. Freeze for 2 hours, then unmould half of the semi-spheres and place each on top of the ones still in the mould.MirrorGlazeSteps_002
  11. Place back in the freezer overnight.
  12. Two hours before ready to serve, make the chocolate glaze: weigh the water and sugar in a precision scale (if you don’t have any, just measure 85g water and 110g sugar in the TM bowl).
  13. Place in the TM bowl and cook for 3 min/100C/speed 1 measuring cup OFF or until it starts boiling.
  14. Add the cream and cook another 2 min/100C/speed 1 measuring cup OFF.
  15. Add the cocoa powder and cook for 20 min/80C/speed 2 measuring cup OFF.
  16. Meanwhile, soak the gelatine leaves in a bowl with cold water.
  17. Add the drained gelatine at the end of the cooking time and mix 10 sec/speed 2.
  18. Pour into a bowl and leave to cool in the fridge for 10 minutes.
  19. Check the consistency and put back in the fridge if it’s still too runny. The glaze must cover a spoon (see pictures). Be careful not to let it set for too long as if it’s too thick, it won’t cover your parfaits evenly.

    Mirror glaze Thickness

    Left, it still too runny, right is the right consistency

  20. Take the parfaits out of the freezer and unmould 1 sphere. Use a palette knife to smooth the sphere where the 2 halves meet (I didn’t do it, hence the slight bulge in the middle).
  21. Place it carefully on a grid on top of a big bowl or plate.
  22. Spoon generously the glaze all over until it’s all covered.
  23. Use 2 forks to lift the parfait and place on the serving plate. You can sprinkle some chopped nuts or chocolate decorations on the plate and stick the parfait on top. Repeat for the other parfaits.
  24. Place in the fridge until ready to serve.
  25. Note that the leftover glaze keeps in the fridge and can be reused. Just reheat it gently over a bain-marie, then wait until it reaches the right consistency (see step 19) before using. It’s better to use over frozen desserts for a better coverage. If you want to only cover the top of a cake, use a pastry ring that fits the cake tightly and pour the glaze evenly over the cake top. Let it set in the fridge for at least 1 hours before removing the ring.



Passion fruit and chocolate parfait

The idea for this dessert started with 4 passion fruits lying in my fruit basket.  I just love passion fruit with dark chocolate so I looked for a way to associate the two in a different fashion than just having a coulis around a chocolate cake. Then I watched this Mexican cooking program where the chef was making a passion fruit and citrus jelly. My dessert idea started to take shape. I must say that this 3 layered parfait is divine. The white chocolate base contrasts nicely with the dark chocolate mousse and adds texture to it. The Passion fruit and orange jelly just bring the right zing to the very rich and sweet chocolate and also a touch of lightness.


For 6 ramequins or muffin silicone moulds

Passion fruit and orange jelly
2 oranges, juiced
4 passion fruits
70g sugar
100g water
2 gelatine leaves
1 strawberry

Chocolate mousse
4 eggs
200g dark chocolate
50g sugar
1tsp instant coffee

White chocolate base
130g white chocolate


  1. Soak the gelatine in cold water
  2. Put the water and sugar in the TM bowl and cook 5 min/100C/speed  1.
  3. Meanwhile, scoop the passion fruit seeds with a spoon and sieve them through to get the juice (you can reserve the seeds for decoration).
  4. Add the orange juice (the total juice should be about 160g when weighed on the Thermomix scale).
  5. Add the squeezed gelatine to the hot water syrup and mix 15 sec/speed 4.
  6. Pour over the fruit juice and mix well.
  7. Pour about 1/2 cm height into the bottom of silicone muffin moulds. You can also use ramequins, in this case, line them with cling film. Cut the strawberry into 6 slices and place one slice in each mould. Freeze.
  8. Make the chocolate mousse: clean and dry the bowl. Put 50g sugar and blitz 15 sec/speed 9. Tip out and reserve.
  9. Add the chocolate chunks and mix 10 sec/speed 8, add a teaspoon of instant coffee, then cook for 3 min/50C/speed 2.
  10. Add 4 egg yolks and the sugar  and mix 15 sec/speed 3.
  11. Tip out in a bowl and clean thoroughly the bowl with soapy water. Dry the bowl.
  12. Place the butterfly whisk and the 4 egg whites in the bowl and whisk for 4 min/37C/speed 3, measuring cup OFF.
  13. Add one heaped tablespoon of egg whites into the chocolate mixture and mix together quite vigorously to relax the chocolate mixture.
  14. Then, gently fold the remaining egg whites.
  15. Spoon into the muffin moulds/ramequins leaving about 1/2 cm from the top. Freeze. 
  16. Finally, melt the white chocolate in a clean TM bowl for about 5 min/50C/speed 1 (if the chocolate chunks are large, first blitz 10 sec/speed 6 before melting) or until the chocolate is melted.
  17. Spread on top of the mousse with a spatula. Freeze for 4 hours or overnight. 
  18. Unmould the parfaits on a serving plate and leave to thaw in the fridge for 3 hours before eating.